Ulu Corn Chowder

Ulu, also called Breadfuit, is a versatile fruit here in Hawaii. Its name “breadfruit” comes from the bread-like texture it has when mature fruits are cooked. We love using ulu as a substitute for potatoes, like in this Ulu Corn Chowder.

To prep for this recipe you’ll want an ulu that is mature and firm. Wash, pat dry and then cover in foil. Bake in a pre-heated 400°F oven for an hour. Allow the breadfruit to cool before handling. Cut, core, and skin the ulu, and dice into medium size squares.

This recipe comes together quickly, but it gets eaten up even quicker!

Ingredients

4 oz bacon slices, cut into 1-inch pieces

2 Tbs unsalted butter

2 cups chopped onions

2 Tbs unbleached all-purpose flour (or 1 to 1 gluten-free flour) 

1/2 medium-sized ulu pre-cooked and diced

1 cup whole milk

3-4 ears of corn, cooked, kernels cut off the cob

3/4 tsp coarsely ground black pepper

Salt to taste

3 green onions, bulb with 3 inch of greens, cut into slices

1 Tbs chopped parsley for garnish

Method

Sautee the bacon in a large soup pot over low heat until the fat is rendered, approximately 5 minutes. Add the butter and allow it to melt. Add onions and wilt over low heat for about 10 minutes. Add the flour and cook while stirring for another 5 minutes. Add the stock and breadfruit.

Continue cooking over medium-low heat for about 15 minutes. Add the milk, corn, pepper, and salt. Cook for another 5-7 minutes stirring occasionally. Add the green onion and then turn the heat off the burner.

Allow the chowder to rest for 5 minutes. Then serve and garnish with freshly chopped parsley.

Enjoy!